INGREDIENTS
•
2 cups dry elbow macaroni, cooked, rinsed, and drained
•
⅓ cup diced celery
•
¼ cup minced red onion, soaked in cold water for 5 minutes, drained
•
1 tablespoon minced flat-leaf parsley
•
½ cup diced vine-ripened tomato (optional)
•
1½ cups chopped or grated chedar cheese
•
½ cup prepared mayonnaise
•
¾ teaspoon dry mustard
•
1½ teaspoons sugar
•
1½ tablespoons cider vinegar
•
3 tablespoons sour cream
•
½ teaspoon kosher salt, plus more to taste
•
Freshly ground black pepper
Go To Recipe